Crispy Pork Katsu with Ginger Rice and Sesame Carrots

This pork katsu recipe brings the beloved Japanese dish to your kitchen with a perfectly crispy panko crust and tender, juicy pork. Paired with fragrant ginger rice and roasted carrots sprinkled with sesame seeds, every bite is a delightful balance of textures and flavors. The tangy-sweet katsu sauce ties it all together for a satisfying meal that rivals any takeout.

Using simple ingredients and straightforward techniques, you can create a restaurant-quality dinner in under an hour. The key is shallow-frying the pork cutlets until golden brown while keeping the inside moist. Serve with the aromatic rice and caramelized carrots for a complete, wholesome plate.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Peel and slice carrots into ½-inch thick rounds. Trim and thinly slice scallions, keeping white and green parts separate. Peel and grate ginger.
2. In a small pot, combine ¾ cup water, jasmine rice, half the grated ginger and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. On the prepared baking sheet, toss carrot rounds with 1 tablespoon cooking oil, sesame seeds and a pinch of salt and pepper. Spread in a single layer. Roast for 20-25 minutes, until tender and lightly browned.
4. While carrots roast, prepare the pork. Pat pork cutlets dry with paper towels. Season both sides with salt, pepper and garlic powder. In a shallow bowl, mix sour cream with remaining grated ginger. In another shallow bowl, place panko breadcrumbs.
5. Dip each pork cutlet into the sour cream mixture, coating both sides, then press into panko to adhere. Shake off excess.
6. In a large non-stick skillet, heat 2 tablespoons cooking oil over medium-high heat. Add breaded pork cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
7. Slice pork cutlets into strips. Serve over ginger rice alongside roasted carrots. Drizzle with katsu sauce and garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken thighs or breasts work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for katsu sauce?

You can make a quick substitute by mixing 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce and 1 teaspoon soy sauce.

How do I reheat leftovers?

Reheat the pork in a 350°F oven for 5-7 minutes to restore crispiness. Rice and carrots can be reheated in the microwave.